Prep 15 mins
Cook 0 mins
This is my favourite coleslaw. The dressing is much lighter than the usual coleslaw dressing. It comes from Anne Lindsay's "Smart Cooking".
- 2 cups finely shredded cabbage
- 1 medium carrot, grated
- 1⁄2 sweet green pepper, chopped
- 1 apple, chopped
- 2 green onions, chopped
- salt and pepper
- 1⁄4 cup plain yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon dried dill (or 2 tbsp fresh dill, chopped, I often omit this if there are people who don't like dill)
- In serving bowl, combine cabbage, carrot, green pepper, apple and onions.
- Yogurt Dressing:.
- Combine yogurt, mayonnaise, lemon juice and dillweed, mixing well.
- Pour over salad and toss to mix.
- Season with salt and pepper to taste.
- Make Ahead: Salad can be covered and refrigerated for up to one day.
- Nutrition Bonus: One serving is a very high source of vitamins A and C, and a high source of folacin.
This was a great change of pace that I was happy to serve for a friend who hates mayo-based slaw. I made it with a red cabbage from my CSA box, which made it absolutely gorgeous to look at! I think I may have oversalted it at first, because just before serving I felt I needed to add a few spoons of sugar to balance the flavor. Turned out great! Made for Veg Swap 36.
As we were eating this I realized I forgot to add the lemon juice so I quickly stirred some in. Served with portabello mushroom burgers, fresh plums for a yummy but easy Saturday dinner. I used both red onion and scallions and wish I had some red cabbage on hand to add but didn't. Most of the ingredients were from our CSA box, too. Thanks for posting. Reviewed for Veg Tag/July.
I chose this for kittencalskitchen forum tag game, it's a wonderful coleslaw that improves in flavor after chilling, I used Greek yogurt add in some garlic powder and seasoned it with season salt, thank you Dorit, this will be enjoyed all week!